Air fryer acorn squash is one of my favorite cozy side dishes when I want something a little special without turning on the oven.
The squash slices cook until tender with caramelized edges, then get finished with a balsamic honey glaze, toasted pecans, and a little feta. It tastes sweet, savory, tangy, and creamy all at the same time.
The biggest thing I watch is the thickness of the slices. When the squash is cut into even ¾-inch half-moons, it cooks quickly and evenly in the air fryer.
Quick Success Tips
- Use a sharp knife. Acorn squash is firm, so a steady cutting board and sharp knife make a big difference.
- Slice evenly. Aim for ¾-inch half-moons so the pieces cook at the same pace.
- Do not peel the squash. The skin softens in the air fryer and helps the slices hold their shape.
- Save some glaze for serving. A little reserved balsamic honey mixture makes the finished squash taste brighter.
- Keep the basket in one layer. Crowded squash steams instead of caramelizing.
- Flip halfway through. Both sides need time against the hot air.
- Add pecans at the end. They only need a minute to toast.
- Serve warm. The feta softens slightly and the glaze tastes best while the squash is warm.
Ingredients You'll Need
Find the full list of ingredients and exact measurements in the recipe card below.
Acorn squash: Cut the squash into ¾-inch half-moon slices. Leave the skin on so the slices hold together.
Olive oil: Helps the squash brown and helps the glaze coat the slices.
Balsamic vinegar: Adds tangy flavor that balances the natural sweetness of the squash.
Honey: Helps the edges caramelize and gives the glaze a little sweetness. Maple syrup also works.
Salt and black pepper: Keep the flavor balanced.
Chopped pecans: Add them during the last minute so they toast without burning.
Feta cheese: Optional, but I love the salty, creamy finish with the sweet squash.
How to Cut Acorn Squash for the Air Fryer
Rinse the outside of the squash and dry it well.
Place the squash on a steady cutting board. Cut it in half lengthwise, then scoop out the seeds with a spoon.
Place each half cut side down and slice into ¾-inch half-moons.
I leave the skin on because it softens as the squash cooks and helps the slices stay together.
Tools used to make the recipe.
How to cook acorn squash in the air fryer
Once the squash is sliced, whisk the olive oil, balsamic vinegar, and honey together in a large bowl. Set aside 1-2 tablespoons for serving before adding the squash. That way, you'll have a little glaze ready to drizzle over the finished slices.
Add the squash to the bowl, season with salt and pepper, and toss until coated. Arrange the slices in a single layer in the air fryer basket, leaving a little space between them. Work in batches rather than squeezing everything into one crowded basket.
Cook at 380°F for 7 minutes, then gently flip the slices and cook for another 7 minutes. Add the pecans during the last minute so they toast without burning.
Check the squash with a fork before taking it out. The flesh should be tender, with caramelized spots around the edges. Thicker slices may need a little longer, so use that tenderness as your guide.
Move the squash to a serving plate, drizzle with the reserved glaze, and add the feta, if using. Serve warm.
Helpful Tips
- Cut the squash slices as evenly as possible so they cook at the same pace.
- Keep the slices in one layer in the air fryer basket.
- Work in batches when the basket is crowded.
- Reserve a little glaze for serving instead of using all of it before cooking.
- Flip the slices gently so they do not break.
- Add pecans only during the last minute because they toast quickly.
- Leave off the feta when you need a dairy-free side dish.
- Serve warm for the best texture and flavor.
Make It a Meal
For an everyday dinner, serve the squash with chicken breast and a salad, or pork chops and green beans.
For a holiday meal, add turkey breast and mashed potatoes. My Thanksgiving dinner for 2-4 includes this squash and a cooking plan for sharing one air fryer.
How to Store and Reheat Air Fryer Acorn Squash
Refrigerate leftover squash in a shallow, airtight container within 2 hours of cooking, or within 1 hour when it's above 90°F. Use within 3-4 days.
Reheat the slices in one layer in the air fryer at 350°F. Check after 2-4 minutes and continue heating until they reach 165°F throughout. The microwave works too, though the squash will be softer.
Add any extra feta after reheating.
FAqs
No. Leave the skin on when slicing and cooking the squash.
Yes. It softens during cooking but stays firmer than the flesh. You can leave it on your plate when you prefer just the soft squash.
The squash is done when the flesh is tender and the edges are caramelized in spots. A fork should slide into the flesh easily.
Yes. Maple syrup works well in place of honey and gives the squash a cozy fall flavor.
Add the pecans during the last minute of cooking. They toast quickly and can burn when added too early.
Yes. Leave off the feta or use a dairy-free cheese. The squash still has plenty of flavor from the balsamic honey glaze and pecans.
Serve it with turkey, chicken, pork, salmon, shrimp, steak, rice bowls, quinoa, couscous, or holiday dinners.
Arrange the slices in one layer in the air fryer at 350°F. Check after 2-4 minutes and continue heating until they reach 165°F throughout.
More squash recipes you'll love
- Air Fryer Spaghetti Squash
- Roasted Butternut Squash Air Fryer
- Air Fryer Buttercup Squash
- Kabocha Squash Air Fryer
- Air Fryer Delicata Squash
- Instant Pot Acorn Squash Soup
- Super Creamy Butternut Squash Bisque
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Air Fryer Acorn Squash
This air fryer acorn squash is tender with caramelized edges and a sweet-savory balsamic honey glaze. Finish it with toasted pecans and feta for an easy fall or holiday side dish.
Ingredients
- 1 medium acorn squash, seeds removed and cut into ¾-inch half-moon slices
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon raw honey
- Salt and black pepper, to taste
- ¼ cup chopped pecans
- ¼ cup crumbled feta cheese, optional
Instructions
- In a large bowl, whisk together the olive oil, balsamic vinegar, and honey. Reserve 1–2 tablespoons of the mixture for serving.
- Add the acorn squash slices to the bowl and season with salt and pepper. Toss until the slices are coated.
- Place the acorn squash in the air fryer basket in a single layer.
- Air fry at 380°F for 7 minutes.
- Flip the squash slices and air fry for another 7 minutes, or until the squash is tender with caramelized edges.
- Sprinkle the pecans over the squash during the last minute so they can toast.
- Remove from the air fryer, drizzle with the reserved balsamic honey mixture, and top with feta, if using.
Notes
- Cut the squash into even ¾-inch slices so the pieces cook at the same pace.
- You do not need to peel acorn squash before air frying.
- Cook in batches when the air fryer basket is crowded.
- Add the pecans during the last minute only because they toast quickly.
- Use maple syrup instead of honey if preferred.
- Leave off the feta for a dairy-free side dish.
- Refrigerate leftovers in a shallow, airtight container within 2 hours, or within 1 hour above 90°F. Use within 3–4 days.
- Reheat in a single layer at 350°F, checking after 2–4 minutes, until the squash reaches 165°F throughout.
Nutrition Information:
Yield: 4 Serving Size: 3/4 cupAmount Per Serving: Calories: 183Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 8mgSodium: 164mgCarbohydrates: 15gFiber: 3gSugar: 6gProtein: 3g
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used. When the recipe list salt to taste the amount of salt is not calculated, only the sodium in the other ingredients is calculated.
